Split Peas Soup
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2 ¼ cups dried split peas
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2 quarts cold water, plus more as needed
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1 ½ pounds ham bone (I used smoked turkey neck)
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2 onions, thinly sliced
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 pinch dried marjoram
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3 stalks celery, chopped
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3 carrots, chopped
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1 potato, diced (optional)
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Place peas in a large stockpot and cover with several inches of cold water; let soak, 8 hours to overnight. Drain, rinse, and return peas to the pot.
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Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 1/2 hours, stirring occasionally.
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Remove ham bone; cut off meat, dice, and return meat to soup. Add celery, carrots, and potatoes. Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.
